Crab-stuffed Portobello Mushrooms

Large portobello mushrooms are topped with a mixture of cornbread stuffing, cream cheese, crabmeat and mozzarella, with more of the cheese sprinkled on top before baking.

Servings: 10

Ingredients:

10

Large Portobello Mushrooms, stems removed

1× 8-oz pkg

1/3-less-fat Cream Cheese, softened

½ lb

Imitation Crabmeat

¼ cup

Butter, melted

1 tsp

Pepper, or to taste

½ tsp

Garlic Powder

2 cups

Shredded Part-skim Mozzarella Cheese, divided

1× 6-oz box

Cornbread Stuffing Mix, dry

Directions:

Preheat oven to 350 degrees. Wipe mushrooms with a damp cloth. Arrange mushrooms, gill side up, on a foil-lined baking sheet and place in oven for 10 minutes. Combine cream cheese, crabmeat, melted butter, pepper, garlic powder, and about HALF of the mozzarella cheese in a food processor; pulse until well-blended. Remove to a large bowl. Prepare stuffing mix according to package directions; mix prepared stuffing into crab mixture and liberally place on top of mushrooms. Sprinkle remaining cheese on top. Bake for 15-20 minutes or until cheese is lightly browned.